Today we’d like to introduce you to Michael Sibert.
Alright, so thank you so much for sharing your story and insight with our readers. To kick things off, can you tell us a bit about how you got started?
I am a Greenwood, SC native and Culinary Institute of the Carolinas Alumni. I have been a chef at local high-end establishments for over a decade, and worked with Michelin star chefs, pit-masters, and have had extensive training with world-renowned chefs in New Orleans. Between a decade-long search for knowledge, passion, and hard work along with the passed down recipes that my wife gave me for a wedding present, White Wine & Butter was born! We are soon to open the first concept of its kind, a “Cajun Trattoria” at the Cartwright Foodhall. Combining the skills of our Master Pastaio’s fresh pasta making, applying high-end food preparation and plating techniques with the traditional cajun & creole flavor profiles to bring Downtown Greer a new restaurant concept to love.
We all face challenges, but looking back would you describe it as a relatively smooth road?
Not at all, the hardest step was the first step to finally committing to running my own business, one of the biggest obstacles was adjusting to working outside the box and getting back to my true self and producing the kind of food I love vs producing what I was told to.
Following that the new Challenge became how do I Take my skillset to the next level and earn my living while having a host of people depend on me
Can you tell our readers more about what you do and what you think sets you apart from others?
I 100% consider myself a culinary artist, but I never really saw myself as one of the chefs who use 15 different sets of tools to compose one dish, I love abstract artwork and I like to translate that into a plate when I create dishes
People always ask oh you’re a chef …. what’s your favorite dish and I’ve adopted a quick response like “I haven’t Made it yet” I love looking at a blank canvas and starting with food in its most natural state so that I have as much hands-on as possible to create a dish and generate the least amount of waste as possible
That being Said private Dining is my Specialty I get to focus on an intimate setting and picking the brain of my guest asking them what do you have taste for, what was something nostalgic you enjoyed eating, then build flavors and a menu based completely off a simple conversation
Finally launching my own business which I’ve technically had for almost a decade, but could never grow it until it finally got the nutrition it needed once I met my wife who truly showed and reminded me how talented I am buy challenging me to do more, and not be afraid and take that leap of faith. Which turned into me traveling and tasting different from all over the US particularly in New Orleans where I had the best culinary experience of food and that completely took me to a new level after working with Chef, Cooks, Owners, and even MawMaws in their own Kitchen was a Hell of an experience.
So, before we go, how can our readers or others connect or collaborate with you? How can they support you?
Simply Like, Share, Follow us on Social media, Comment on a post, and Recommend us when people ask for top of shelf catering service or look for great food come support us at our restaurant once the doors open early 2022
IG: whitewine_butter
FB; Whitewine and Butter
Contact Info:
- Email: whitewineandbutter@gmail.com
- Website: https://whitewineandbutter.com/
- Instagram: whitewine_butter
- Facebook: @whitewineandbutter
Image Credits
Alexis Torres
Dove Light
Brittani Hinckley
